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Thursday, January 31, 2013

All About Nungu, Ice Apple or Taal

Nungu, also known as palm
fruit, is a refreshing treat for those languishing in India’s insufferably hot
summers. Non-residents of India often lament how they miss the taste of nungu, as
they are unable to find it on the shelves of the homogenous and predictable
produce markets in Europe and the US.

Origin of Nungu

Botanists point to India
as nungu’s country of origin, but the fruit’s ancient history makes it
difficult to be certain. As explained in the book, “The Encyclopedia of Fruit
and Nuts,” what appear to be wild nungu trees outside of India are actually
specimens that have been carefully cultivated over a thousand years ago. It’s
theorized that the fruit’s distribution is closely linked with India’s
prehistoric trade routes. Nungu may have an ancient ancestor, too: Africa’s Borassus aethiopum is palm that bears
orange colored fruits that otherwise resemble nungu.

Today, nungus grows from
the Persian Gulf to the shores of Indonesia. Nungu growing countries include
Cambodia, Vietnam, Sri Lanka, Pakistan, Thailand, Malaysia, Singapore, parts of
tropical Africa, and even Hawaii and Florida.

Availability of Nungu in India

Nungu grows in the dry,
tropical regions of mid and southern India. The trees are ubiquitous throughout
Tamil Nadu, Andhra Pradesh, Maharashtra, Goa, and Kerala. These plants thrive
in sandy soils, but are also hardy, drought resistant plants.

There is no uniform
cultivar of nungu. Each region may have a slightly different type of fruit that
varies in size and color. The taste, however, is generally uniform throughout
these cultivars.

Palm fruit season is May through August.

Where to find Nungu in India

Street vendors readily
sell the fruit in the summertime. Outside of these months, one must be content
with coconut water. Few (if any) shops sell packaged fruits because of cut nungu’s
rapid deterioration.

Nungu derivatives,
however, are available year-round. Examples of palm fruit products include
jaggery, a type of sugar made from palm fruit; and a sweet alcohol known as
toddy, or, arrack.

Nungus
turn a brilliant shade of deep, blackish purple when fully ripened. Full-sized
fruits share the same size and shape of large eggplant, although their tough
texture resembles a coconut.

One
lesson imparted in a news article by “The Hindu” is to be nice to the vendor—he
has the greatest insight as to the best, most tender fruit. Furthermore, eating
overripe fruits may cause a gut-clenching stomachache.

Taste of Nungu

Nungu has a variety of
textures but a uniformly sweet, watery flavor with a sometimes-bitter
aftertaste. The gelatinous casing of liquid inside the fruit has a texture like
lychee or longan: its jelly-like consistency yields easily at first bite, and
gives way to a sweet, albeit tad bland flavor. Inside of the gelatinous pod is
refreshing, sugary liquid akin to coconut water.

Some eat the fibrous skin
housing each pod, and others choose to remove it. Each fruit yields 1-3 pods,
though some may have 4.

The kernel inside of the
fruit is mildly sweet, and has a texture resembling a water chestnut.

Nungu pods extracted from the fruit:
the tan part is the peel-able skin; the edible transluscent jelly part
houses the water inside

Nutritional Value of Nungu

According to the book,
“The Encyclopedia of Fruit and Nut,” nungu contains the following per 100g of
edible flesh:

43kcal

87.6g Water

.8g Protein

.1g Fat

10.9g Carbs

1g Fiber

27mg Calcium

30mg Phosphorous

1mg Iron

.04mg Thiamin

.02mg Riboflavin

.3mg Niacin

5mg Vitamin C

Health Benefits of Nungu

Nungus provide hydration
and, according to a Deccan Herald article, a good balance of minerals and sugar
for the body. As indicated by the nutrition profile, the fruit is rich in B
vitamins, iron, and even calcium. Traditionally, the fruit is used to treat
digestive issues and stomach ailments.

Jaggery, the sugar made
from palmyra, has Ayurvedic benefits as well. The book, “The Ayurveda
Encyclopedia” lists jaggery as a rejuvinative and a tonic. Furthermore, the
natural sugar may help digestion and proper elimination. Jaggery is one of the
only sugars available on the market with its vitamins and minerals kept in tact
during the refining process.

Interestingly, palmyra
root flour (made from the nungu tree’s roots), may be a health risk: Consumption
has been linked to neurotoxicity and an increased risk of various cancers.

According to a study
published in the 2013 edition of the “Pakistan Journal of Pharmaceutical
Sciences,” extracts from the root may have antidiabetic
potential based on their ability to decrease blood sugar levels and improve
glucose tolerance when tested in rats.

How to Open/Cut:

Unless there’s a vendor
armed with a machete, anticipate some difficulties in opening and cutting a
nungu. Where possible, employ a local cut and separate the skin from the pods. Otherwise,
there are three methods:

These two videos exemplify
the ways to prepare the fruit. The first is carefully extricating each pod from
the shell. Hack away the shell, starting at the top, and then slicing the
purple, fibrous shell away from the middle. Next, pry away the gelatinous pods
from the white skin.

This method entails
cutting into skin and into the pods,
draining it of the fluids into a palm leaf, and then scooping the gelatinous
casing of each pod for further consumption. This is an easier method, albeit
not as neat and clean.

Storage:

Cut and drained nungu is
sensitive to oxidation, and the fruit’s flavor begins to change immediately.
Indeed, the fruit’s rapid fermentation over the course of a mere three hours is
one reason why villagers prefer nungu as a quick, cheap and easy source of
alcohol.

If not purchased for
immediate consumption, opt for each section to be scooped intact,with the tan,
fibrous skin still encasing the pod. This preserves the life of nungu placed in
the refrigerator, only by a day or so. The fruit should be eaten within a day.

Nungu Recipe Ideas and Uses:

Villagers and
manufacturers alike have revered the fruit’s ability to make tasty and potent alcohol, but palm fruit has several
other culinary purposes. In fact, nungus pair beautifully with other tropical
summer fruits, such as mango, pineapple, papaya, and coconut.

Nungus’s sweet taste and
gelatin texture make the fruit an ideal candidate for a number of sweet dishes:

--Create
a nungu milkshake by blending with
nut milk and adding a pinch of salt, vanilla and other flavors like cinnamon,
cardamom, or rose water. Nungu milkshakes are best served chilled.

--Make payasam by heating nutmilk, coconut
milk, and sugar. Add coconut powder and almond flour to thicken the concoction,
finally allowing it to cool. Add chopped nungu and other tropical fruits like
pineapple or mango, then place in the refrigerator to cool.